CRISPY Beyti Sarma Kebab Recipe | Make This GOURMET Turkish Dish Healthy at Home! скачать в хорошем качестве

CRISPY Beyti Sarma Kebab Recipe | Make This GOURMET Turkish Dish Healthy at Home!

Tired of expensive restaurant visits? Learn how to recreate the spectacular Beyti Sarma Kebab—a staple of Turkish Gourmet cuisine—right in your kitchen! This recipe focuses on Healthy Living and Culinary Education, teaching you Professional Cooking Techniques to achieve restaurant-quality flavor without excessive fat or unnecessary fillers. In this video, we guide you through making the perfectly seasoned ground beef mixture, emphasizing kneading techniques (no eggs or breadcrumbs needed!) crucial for a tender, flavorful kebab. We show you the optimal method for rolling the filling tightly into lavash bread, ensuring the meat’s juices infuse into the wrap while it bakes to crispy perfection at 375°F (Convection). Finally, we craft a rich, garlicky tomato sauce that brings the entire dish together. This is an incredibly convenient recipe—the rolls can even be frozen ahead of time for easy weeknight meals or unexpected guests. Serve hot, smothered in the homemade sauce, a dollop of cool yogurt, and a finishing drizzle of melted butter (optional, for a lighter take on this classic!). Master this incredible dish today, focusing on both taste and Nutrition. *** THE HEALTHY BEYTİ SARMA RECIPE *** *Yields:* 3-4 servings *Kebab Ingredients:* 12.3 oz (approx 350g) medium-fat ground beef (ground once preferred) 1 medium onion, grated (juice squeezed out) 1/2 red bell pepper, finely chopped Handful of fresh parsley, finely chopped 1 clove garlic, minced Salt and black pepper to taste 4 sheets of lavash bread Cooking oil (for brushing lavash) *Tomato-Garlic Sauce Ingredients:* 1/2 cup cooking oil 1 tsp tomato paste 1 tsp red pepper flakes 1 large tomato, grated 2 cloves garlic, grated 1/2 tsp salt 1/2 tsp black pepper Optional: 1 tsp butter (for thickening sauce or drizzling) *Garnish:* Thick plain yogurt Green peppers (for baking and plating) Melted butter (for final drizzle) Fresh parsley leaves